Prep Time: 25 minutes

Cook time: 35 minutes

Total time: 60 minutes

Servings: 12


1 ½ cups cooked quinoa

(for best results, powder the quinoa seed before cooking)

¾ cup cocoa powder

2 tbsp flax egg*

¼ cup coconut oil

½ cup maple syrup or molasses

3-5 mejdool dates, soaked in warm water for 10 minutes

(add according to level of sweetness)

¾ cup almond butter

2 tsp vanilla extract

1 tsp baking powder

½ tsp sea salt

½ cup mini chocolate chips

*To prepare the flax egg, soak two tablespoons of ground flax seeds with 6 tablespoons of water. Mix and let it sit in the refrigerator for 5 minutes to set.


  1. Preheat your oven to 180°C and line your baking tray with butter paper or grease your pan with a tablespoon of coconut oil
  2. In a large bowl, combine the quinoa, cocoa powder and flax egg. Mix and then add the coconut oil, maple syrup and almond butter.
  3. In a separate bowl, mash the dates till it forms a smooth paste. Add vanilla extract and sea salt.
  4. Add the mashed dates to the brownie batter. Add in the chocolate chips and fold.
  5. Add batter to your tray and allow it to take for 35-45 minutes, until a toothpick can be removed clearly.

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